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Aloo Gobi
Aloo Gobi is a beloved classic in Indian cuisine, showcasing the vibrant flavors of potatoes and cauliflower, harmoniously blended with a medley of spices. This dish not only tantalizes the taste buds but also fills the kitchen with an irresistible aroma, making it a staple in households across India. Traditionally enjoyed with rice or roti, Aloo Gobi is both satisfying and nourishing, perfect for any meal of the day. The history of Aloo Gobi dates back centuries, where it was favored for its simplicity and the ability to highlight the freshness of seasonal vegetables.
Ingredients
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, finely chopped
- Garlic
- 3 cloves, minced
- Ginger
- 1 inch, grated
- Green chili
- 1, slit lengthwise (adjust to taste)
- Turmeric powder
- 1/2 teaspoon
- Cumin powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Red chili powder
- 1/2 teaspoon (adjust to taste)
- Salt
- to taste
- Potatoes
- 2 medium, peeled and diced
- Cauliflower
- 1 small head, cut into florets
- Tomato
- 1 large, chopped
- Garam masala
- 1 teaspoon
- Fresh cilantro
- for garnish, chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and slit green chili. Cook for an additional 1-2 minutes until fragrant.
- Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to combine the spices.
- Incorporate the diced potatoes and cauliflower florets, stirring to coat them evenly with the spice mixture.
- Cover the pan with a lid and cook for about 15 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
- Add the chopped tomato and garam masala to the pan, mixing well. Cook for another 2-3 minutes until the tomatoes soften.
- Garnish with freshly chopped cilantro before serving.
- Serve hot with steamed rice, naan, or roti for a complete meal.
Tips
- For added flavor, consider adding a pinch of asafoetida (hing) when cooking the onions.
- You can also toss in some peas for added color and sweetness.
- Adjust the heat by adding more or fewer green chilies or red chili powder to suit your taste.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 210 Fat: 8g Carbs: 33g Protein: 5g Sodium: 300mg Sugar: 3g
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